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Cen-Tex brisket method. I hate to ask...



  • AUWAG said:
    Well it turned out pretty well. A little dryer than I would have liked but a good first cook. We had quite a spread of sides to go with it: squash casserole, tomato pie, cheese grits, cheese biscuits(red lobster kind which are awesome to make little sandwiches with!), and home made key lime pie. Everyone enjoyed. I kept it around 250 for 18 hours and pulled it at 195-200 depending on where the thermapen was inserted. I wrapped in foil and a towel and rested in a cooler for 1.5 hours. Any suggestions to avoid dryness or is that just the nature of the beast?! Thanks for everyone's help and hope you all had a happy 4th. Attached are a few pics.

    Just need to cook more. You'll figure them out after a few. Could have been the brisket itself. What grade was it? I have better luck with choice and above but I've cooked a lot of select over the years.
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
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